Chick-please and Cauliflower - Sprout & Co
Serves 1
Directions
- 1First, prepare the hummus by adding chickpeas to the blender.
- 2Add garlic, cayenne pepper, ground cumin, tahini, lemon juice, olive oil, and salt to the blender.
- 3Add chickpea water, also known as aquafaba, to the blender to make the hummus light and creamy.
- 4Blend all the ingredients for a long time until smooth and creamy.
- 5Next, prepare the cauliflower by chopping rosemary and adding it to a mortar.
- 6Grind the rosemary in the mortar to bring out its natural oils.
- 7Add turmeric, smoked paprika, sumac, fresh garlic, olive oil, and salt to the mortar and mix thoroughly.
- 8Cut the cauliflower into florets.
- 9Place the cauliflower florets on a baking tray.
- 10Pour the marinade over the cauliflower, ensuring it is all coated.
- 11Add a bit of seasoning and put the tray in the oven.
- 12Prepare the zgug by adding green chilies, one clove of garlic, parsley, coriander, olive oil, cumin, and salt to the blender.
- 13Blend all the ingredients until you get a spicy and herb-rich zgug.
- 14Prepare the dukkah by adding roasted golden hazelnuts to a Nutribullet.
- 15Toast pumpkin seeds in a pan, then add coriander seeds and cumin.
- 16Add the toasted seeds, dried thyme, and whole fennel seeds to the Nutribullet.
- 17Blend all the ingredients together.
- 18Add olive oil, garlic, sesame seeds, and salt to the dukkah.
- 19Prepare the roasted beans by adding chickpeas, black-eyed beans, and borlotti beans to a metal bowl.
- 20Add the dukkah to the beans.
- 21Add a bit of salt and mix it all together.
- 22Put the beans in the oven until they get crispy.
- 23Prepare the spiced pumpkin seeds by adding pumpkin seeds, coriander, cumin, fennel, paprika, and maple syrup to a plate.
- 24Spread the mixture on a tray and put it in the oven.
- 25Plate the dish by adding quinoa, roasted cauliflower, roasted beans, and hummus.
- 26Add some spiced pumpkin seeds and the amazing zgug.
- 27Garnish with a drizzle of olive oil and a sprinkle of paprika.
Ingredients
- 1 can chickpeas
- 1 clove garlic
- 1 spoon cayenne pepper
- 1 spoon ground cumin
- splash tahini
- 1 lemon
- splash olive oil
- pinch salt
- splash chickpea water
- handful rosemary
- 1 spoon turmeric
- 1 spoon smoked paprika
- 1 spoon sumac
- handful fresh garlic
- 4 green chilies
- 1 clove garlic
- handful parsley
- handful coriander
- 1 spoon cumin
- pinch salt
- 1 cup hazelnuts
- 1 cup pumpkin seeds
- 1 spoon coriander seeds
- 1 spoon cumin
- 1 spoon dried thyme
- 1 spoon fennel seeds
- splash olive oil
- pinch garlic
- 1 spoon sesame seeds
- pinch salt
- 1 cup chickpeas
- 1 cup black-eyed beans
- 1 cup borlotti beans
- 1 cup dukkah
- pinch salt
- 1 spoon coriander
- 1 spoon cumin
- 1 spoon fennel
- 1 spoon paprika
- splash maple syrup
Equipment
mortarspestleblendercutting boardknifebaking trayovenpannutribulletbowl
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